Mediterranean Escabeche Recipe

Name: Mediterranean Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 snapper fillets (about 2 1/4 pounds); 1 teaspoon salt, divided; 1/2 teaspoon pepper, divided; 1/2 cup all-purpose flour; 3 cloves garlic, halved; 1 cup olive oil; 1 cup vinegar; Juice of 1 lemon; Pinch of red pepper; Fresh parsley sprigs

Servings: persons

6 snapper fillets (about 2 1/4 pounds)
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup all-purpose flour
3 cloves garlic, halved
1 cup olive oil
1 cup vinegar
Juice of 1 lemon
Pinch of red pepper
Fresh parsley sprigs

1
Rub fish with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Set aside.
2
Saute garlic in oil in a large skillet 5 minutes. Discard garlic, reserving oil in skillet. Add fillets, and cook over medium heat 7 minutes on each side or until fish flakes easily when tested with a fork; drain. Reserve oil in skillet. Transfer fish to a large shallow dish.
3
Combine reserved oil, vinegar, lemon juice, remaining salt, 1/4 teaspoon pepper, and red pepper in a small bowl. Mix well; pour over fish. Cover and refrigerate overnight.
4
Transfer fish to a serving platter; reserve sauce. Garnish fish with parsley. Serve chilled with sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 snapper fillets (about 2 1/4 pounds), 1 teaspoon salt, divided, 1/2 teaspoon pepper, divided, 1/2 cup all-purpose flour, and more.

Yes, Mediterranean Escabeche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mediterranean Escabeche

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